The BEST White Chicken Alfredo Lasagna Recipe You’ll Ever Make 🤯

This white chicken alfredo lasagna recipe is super easy to make; you don't have to be in the kitchen all day. It's made with a rich pesto alfredo sauce instead of traditional red sauce—and it’s one of the creamiest, most flavorful lasagna recipes you’ll ever try.

RECIPE:
- Lasagna noodles (partially cooked)
- Fresh spinach, chopped
- 1–2 tbsp olive oil
- Garlic (to taste)
- Pancetta or bacon
- Roasted red bell peppers
- Rotisserie chicken, shredded
- Creamy pesto sauce
- Creamy roasted garlic pesto sauce
- Cottage cheese (or ricotta)
- Shredded cheese blend
- BeSureToCook Seasoning Blend


INSTRUCTIONS:
1. Boil lasagna noodles until slightly softened (do not fully cook). Drain and set aside.

2. Heat olive oil in a pan, add garlic, then sauté chopped spinach until wilted. Season lightly.

3. Cook pancetta or bacon until done, then combine with the spinach mixture.

4. Chop roasted red peppers and shred rotisserie chicken.

5. In a bowl, mix creamy pesto and roasted garlic pesto sauces until fully combined.

6. Spray a baking dish and spread a layer of sauce on the bottom.

7. Add a layer of noodles, followed by cottage cheese, shredded cheese, seasoned chicken, spinach mixture, and red peppers.

8. Repeat layers until the dish is full.

9. Top with cheese, cover with foil (sprayed to prevent sticking), and bake at 350°F for 30–35 minutes.

10. Remove foil and bake a few more minutes until the top is golden and bubbly.

11. Let cool before slicing and serving.

TIMESTAMPS:
00:00 Intro
00:06 Prepare noodles
00:34 Chop spinach
00:56 Sauté spinach & garlic
01:28 Season spinach
01:44 Cook pancetta
02:18 Combine mixture
02:26 Prep red peppers
02:39 Shred chicken
03:09 Mix sauces
03:34 Start layering
04:10 Add cheese layer
04:35 Season chicken
04:49 Add chicken
05:05 Add spinach & peppers
05:20 Continue layering
05:36 Cover with foil
05:41 Bake
06:13 Out of oven
06:37 Slice
07:06 Final result
07:15 Outro

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